Finnish cabbage pie is a traditional Finnish savory pie made with buttery pastry and a soft cabbage filling. Bake it on a large oven tray, slice it into squares, and serve it warm or at room temperature at family celebrations, coffee tables, family gatherings, and buffet-style meals.
This comforting tray-baked pie has long been part of Finnish home baking traditions and is especially popular when the cabbage is in season.
A Family Recipe from Childhood
This is a dish I remember from my childhood. My grandmother used to bake this cabbage pie for almost every family gathering. In the summer, she served it at the summer cottage when someone stopped by for coffee or during larger celebrations. She also made it to be served as picnic food as the tray-baked slices are easy to pack and enjoy outdoors; the crust is flaky enough that it can even be eaten with just a fork if needed.
It was also a recipe she was often asked to bake for relatives’ celebrations, alongside other traditional tray bakes. She always enjoyed her own slice with a small knob of butter on top. In her later years, my grandmother sometimes used store-bought pastry, such as shortcrust pastry or savory pie dough, which works perfectly well if you want a quicker version.
Later, my mother continued the tradition and made it for family occasions as well, so it has remained part of our family cooking for generations.
Today, I make this cabbage pie a little less often, but always at least once a year in spring when the first new season cabbages appear in stores.
The Key to a Good Filling
What makes this cabbage pie special is its simple but rich filling. The cabbage and onion are sautéed in butter until soft, and that buttery flavor carries through the entire pie.
The pastry itself is slightly crumbly and rich, and butter is present both in the dough and in the filling. It creates a comforting, homemade texture that is typical of traditional Finnish baking.
Cutting the Cabbage Properly
I find that one of the most important details in this recipe is how you cut the cabbage. Slice it into pieces of about half a centimeter. Cut it too small, and the filling turns overly soft and almost mushy. Leave it too large, and the cabbage may fall out when the pie is served. Aim for the right balance, and the filling will stay structured while still soft and easy to eat.
Seasonal Cooking with New Cabbage
This pie works especially well with new season cabbage. It has a softer texture and a slightly sweeter taste, which suits this kind of buttery, savory baking beautifully. You can also make it year-round, but older cabbage may need a little more time in the pan to sauté properly until soft and tender.
Serving
Serve Finnish cabbage pie slightly warm or at room temperature. Pair it with a fresh mixed salad and, if you like, add a small knob of butter on top of each slice for extra richness.
Slice the pie into squares and share it with others. It works well for casual meals, coffee table gatherings, and packed lunches or picnics, making it an easy and comforting dish for larger groups.
More Finnish Recipes
If you enjoy traditional Finnish home cooking, you may also like other recipes from my kitchen, including salmon dishes, casseroles, everyday Nordic meals, and hearty tray bakes such as Finnish slab meat pie.
You can browse more Finnish recipes here, including other cabbage dishes such as Cabbage and Beef Casserole, Cabbage Rolls, and fresh slaws.
Share the Recipe
Finnish Cabbage Pie
Equipment
- Large mixing bowl
- Rolling Pin
- Large frying pan
- Knife
- Cutting board
- Oven tray
- Parchment paper
- Pastry brush
Ingredients
For the Dough
- 300 g butter about 10.5 oz / 1⅓ cups
- 6 dl all-purpose flour about 2½ cups
- ¾ tsp salt use 1½ tsp if using unsalted butter
- 1½ dl heavy cream about ⅔ cup
- 1½ tsp baking powder
For the Filling
- 1 kg cabbage finely shredded (about 2.2 lbs)
- 40-50 g butter (3-4 tbsp)
- 2 medium onions diced
- 1 – 2 tsp salt
- 5 turns white pepper from the mill
- 5 turns black pepper from the mill
- 1 tbsp brown syrup molasses or dark syrup can be used
- 1 egg
For Brushing
- 1 egg beaten
Instructions
Prepare the Dough
- In a large bowl, combine the flour, salt, and baking powder.
- Cut the butter into the flour mixture until crumbly.
- Add the cream and quickly work the dough together until smooth.
- Wrap the dough and refrigerate for at least 1 hour.
Prepare the Filling
- Finely shred the cabbage and dice the onions.
- Melt butter in a large pan and sauté the cabbage and onions over medium heat until soft and nearly cooked through.
- Season with salt, white pepper, black pepper, and brown syrup.
- Let the filling cool to room temperature.
- Stir in the egg.
Assemble the Pie
- Preheat the oven to 200°C (400°F).
- Divide the dough into two parts.
- Roll out one part and place it on a parchment-lined oven tray.
- Spread the cabbage filling evenly over the dough.
- Roll out the remaining dough and place it on top.
- Seal the edges carefully.
- Brush the surface with beaten egg.
Bake
- Bake for 35–45 minutes, or until golden brown.
- Let the pie cool to room temperature before slicing.
Serve slightly warm or at room temperature.
Notes
- New season cabbage works especially well in this recipe because of its softer texture and sweeter flavor.
- New season cabbage also reduces more during cooking, so 1 kg yields a slightly smaller volume of filling compared to more mature stored cabbage.
- Properly sautéing the cabbage helps prevent excess moisture in the filling.
- The pie slices more neatly after cooling slightly.
- Finnish cabbage pie is often served as part of coffee table gatherings, evening meals, or casual family celebrations.
- This tray-baked pie is typically cut into 16–20 slices, depending on serving size.
FAQ
Can I make Finnish cabbage pie ahead of time?
Yes, it keeps well and can be baked earlier in the day. It is best served slightly warm or at room temperature. Can I freeze cabbage pie?
Yes, it can be frozen once fully baked and cooled. Thaw and reheat in the oven for best texture. Why does cabbage shrink so much when cooking?
Cabbage contains a lot of water, which is released during cooking, reducing its volume. How do I prevent a soggy bottom in my pie?
Make sure the cabbage filling is properly sautéed and most of the moisture has evaporated before assembling the pie. Can I use store-bought dough? Yes, you can also use store-bought dough for this recipe. Shortcrust pastry, savory pie dough, or puff pastry all work well, although the texture will be slightly different from homemade dough. Follow the baking time and temperature instructions on the pastry package if they differ from this recipe.
